By admin Slow Cooker
September 15, 2017
"A nice warm dish served over pasta."
1 tablespoon grapeseed oil
2 pounds stewing beef
1 (14 ounce) can artichoke hearts, drained and halved
1 onion, diced
4 cloves garlic, chopped or more to taste
1 (32 fluid ounce) container beef broth
1 (15 ounce) can tomato sauce
1 (14.5 ounce) can diced tomatoes
1/2 cup pitted and roughly chopped Kalamata olives (optional)
1 teaspoon dried oregano
1 teaspoon dried parsley
1 teaspoon dried basil
1/2 teaspoon ground cumin
1 bay leaf
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1Heat oil in a large pot over medium-high heat. Cook beef in the hot oil until browned, about 2 minutes per side.
2Transfer beef to a slow cooker. Cover with artichoke hearts, onion, and garlic. Pour in beef broth, tomato sauce, and diced tomatoes. Stir in olives, oregano, parsley, basil, cumin, bay leaf.
3Cook on Low until beef is tender, about 7 hours.
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